CLASSIFICATION

OF
BEVERAGES
 Classification of Beverages
Beverage
• is any drink prepared for human consumption except water every other
drinkable liquid is called Beverage. It is divided into two types Alcoholic
Beverages and Non- Alcoholic Beverages.
Diagram 1:
Non-alcoholic Beverages
• Non-alcoholic Beverages refers to non-intoxication drinks
or sweet carbonated drinks, which doesn’t have any liquor
percentage or in other words yeast is not introduced to
convert sugar into alcohol during the fermentation
process.
Fermentation
• It is a process in which yeast changes the sugar(glucose)
into ethyl alcohol and releases carbon dioxide.
Distillation
• Separation of alcohol from fermented alcohol liquid by the application of heat is
called distillation. Purifies the liquid and removes diluting components like
water for the purpose of increasing alcohol content.
Soft drinks comes in different variety like chilled, hot, bottled, canned or
open liquids. The bottles or cans drinks are hygienically packed, e.g. aerated
waters, mineral water, juices, squashes, syrups, smoothies, shakes etc. to be
consumed as and when required.
Yeast
• Yeast is a micro-organism that split the sugar into ethanol and carbon dioxide
through its enzymes. Enzymes are protein based change agent, necessary to
start off a chemical reaction.
 Classification of Non-Alcoholic Beverages
1. Refreshing Beverages – Refresh or body.
Aerated Water(carbonated)
Ex. Soda water – purified carbonated water
Colas – Pepsi, Coca Cola
Orange – Mirinda, Royal
Lime – Lime, 7up, Sprite
Tonic Water – Bitter flavor and mixture of gin or spirits like San
Mig. Apple
Non-aerated Water(uncarbonated)
Ex. Natural Spring Water
Mineral Water
Juice
2. Nourishing Beverages – Nourishing drinks with fresh juices or milk.
Ex. Fresh fruit juice
Milk
Chocolates
3. Stimulating Beverages – Make us stay awake and alert.
Ex. Tea
Coffee
Alcoholic Beverages
• It defined as Beverages that contains at least 0.5% or more of ethyl alcohol or
ethanol by volume is termed as alcoholic Beverage.
Alcohol
• It comes from Arabic word al kohl. It is a colorless, odorless, tasteless, volatile liquid
obtained by fermenting sugar. A combination of hydrogen, oxygen and carbon
atoms of molecules is the chemical member of the alcohol family.
• Ethanol or ethyl alcohol, obtained from a fermented Beverage is the only alcohol
that is safe to drink. It has a boiling point of 78.3o C and a freezing point of -
114oC. Ethanol is drinkable but when consumed in very large amount over a short
period of time can be deadly.
• Methanol is the other member of the alcohol family; it can be extremely poisonous.
It is mainly used as industrial solvent (cleaning agents). A very small amount is
produced during the natural fermentation. It has a boiling point of 66o C.
• They are produced by the introduction of yeast for fermentation into
substance such as Grapes, Grains, Barley, Fruits, Sugarcane and Rice.
• Some examples of Alcoholic Beverages are Wine, Champagne, Beer,
Whiskey, Brandy, Aperitif, Digestive, Liqueur, Spirits, Sake (Rice Wine) and
Cocktails.
• They can be classified into two types Fermented and Distilled drinks.
 Classification of Alcoholic Beverages
1. Fermented Drinks – lower Alcoholic content.
Ex. Beer – brewed from fermented cereal grains.
Wine – fermented grapes.
Perry – fermented pears.
Cider – fermented apples.
Mead – fermented honey with water.
2. Distilled Drinks – higher alcoholic content.
Ex. Vodka – distilled alcoholic drinks made from fermented potatoes.
Gin – distilled alcoholic drinks made from fermented juniper
berries.
Rum – distilled alcoholic drinks made from fermented sugar
molasses or sugar juice.
Tequila - distilled alcoholic drinks made from fermented blue agave plant.
Brandy - distilled alcoholic drinks made from fermented fruit mash of grape
products.
Whisky - distilled alcoholic drinks made from fermented grain mash of corn, rye,
and wheat.
Others like Marc, Ouzo, and Pisco – These are distilled alcoholic drinks made
from fermented pomace of pressed grapes.